Toucan Salad
- Tags:
- Sides and Salads
Organic Mixed Greens
1 cup pecans
GORGONZOLA VIN
1 cup Gorgonzola cheese
1/3 cup apple cider vinegar
1 cup canola oil
1/4 cup fresh oregano
Salt and Pepper to taste
TROPICAL SALSA
1 cup pineapple
1 cup mango
1 cup papaya
1/2 cup red bell peppers
1 jalapeno
1/4 cup cilantro
Juice from one lime
Salt and Pepper to taste
Toast 1 cup of pecans for 7 minutes, at 350 degrees, in the oven.
GORGONZOLA VIN
Add half of the cheese and vinegar to food processor; slowly drizzle the canola oil creating an emulsion. Finish with the rest of the cheese and oregano. Season with salt and pepper.
TROPICAL SALSA
Dice all fruit and peppers, leaving the seeds out of the peppers. Mix together in a bowl with lime juice and minced cilantro. Season with salt and pepper.
Toss the mixed greens in the Gorgonzola dressing and top with fresh tropical salsa. Crumble the pecans over to finish.
